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Slow-Cooked Sweet ‘n’ Sour Pork

Even though a co-worker gave me this recipe more than 20 years ago, my family still enjoys it today. -Martha Nickerson of Hancock, Maine
  • Total Time
    Prep: 20 min. Cook: 6-1/2 hours
  • Makes
    6 servings

Ingredients

  • 2 tablespoons plus 1-1/2 teaspoons paprika
  • 1-1/2 pounds boneless pork loin roast, cut into 1-inch strips
  • 1 tablespoon canola oil
  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1/4 cup cider vinegar
  • 3 tablespoons brown sugar
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • Thinly sliced green onions, optional
  • Hot cooked rice, optional

Directions

  • Place paprika in a shallow bowl. Add pork, a few pieces at a time, and turn to coat. In a nonstick skillet, brown pork in oil in batches over medium-high heat. Transfer to a 3-qt. slow cooker.
  • Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
  • Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple. Cover and cook 30 minutes longer or until sauce is thickened. If desired, sprinkle with green onions and serve over rice.
Nutrition Facts
1 cup: 281 calories, 8g fat (2g saturated fat), 57mg cholesterol, 551mg sodium, 27g carbohydrate (20g sugars, 2g fiber), 24g protein.

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